3. On surface dusted with additional biscuit and baking mix, roll out dough to 1/4-inch thickness. Cut out shapes with a 5-by-3-inch crown-shaped or other cookie cutter. Place 1 inch apart on ungreased cookie sheets.

4. Bake at 350 F for 12 to 14 minutes or until tops are light brown. Cool on cookie sheet for 1 minute. Remove from cookie sheet to wire rack to cool completely.

5. In a medium bowl, stir together powdered sugar and dried egg whites. Stir in just enough water to make a spreadable consistency. Divide into 3 bowls. Add color by dipping a wood pick into food color and then into icing, stirring to combine. Add more color as desired. Using a pastry brush, brush icing on each cookie to coat top. Place remaining icing in a decorating bag and pipe designs on to cookies.

Makes about 22 cookies.

*Recipe note: Dried egg whites are in the baking section of most supermarkets.

Reviews

Reviewer: LisaRating:Review:I have been looking for this recipe for about a year. I make it for my French students at Mardi Gras. They taste a lot like a cinnamon shortbread cookie and are very easy to make. My kids (and I!) love them.

Reviewer: kateRating:Review:i made these cookies to bring into french class at mardi gras. i didn't eat any of them because i was sick that day but all of my friends and my teacher said they were wonderful!